10 Minute Mushroom Spaghetti Sauce

10 Minute Mushroom Spaghetti Sauce

  • Prep Time: 10 mins
  • Total Time: 20 mins
  • Servings: 4
  • About This Recipe

    “Sauce spaghetti vite faite”


  • 1/4 cupoil
  • 1onion, minced
  • 1/4 cupparsley, chopped
  • 1/2 teaspoonsalt
  • 1/2 teaspoonWorcestershire sauce
  • 1clovegarlic, minced
  • 1/2 lbmushroom, cut or sliced
  • 1cuptomato( fresh or canned)
  • 1/8 teaspoonpepper
  • Directions

  • Heat oil; brown garlic, onion, mushrooms and parsley.
  • Add all other ingredients.
  • Simmer 10 minutes.
  • Reviews

  • “I had a cup of diced tomatoes and 8 oz of baby Bella mushrooms in the fridge is this fit the bill.Mine was very watery and a bit bland so I added a little white wine, a pinch of sugar, some Italian seasoning and simmered it for almost 40 minutes to dry it up a bit.Since it was watery I chose to serve it atop some truffled polenta.The combo of the two was four stars (the truffle flavor boosted the dish) but the sauce alone would be 3 in my book.”

  • “I was in the need for a quick sauce tonight, and this one fit the bill since I had all of the ingredients. I was so pleased with it. I added some fresh oregano and thyme which I had growing in the garden. I also added a pinch of sugar to counterbalance my not-so-fresh tomatoes. I think I will add white wine next time as suggested by another reviewer. Thanks for the perfect recipe. I’ll definitely do this one again!Revised 8/23/10 — Just cooked this sauce again. This time I used fresh garden tomatoes and a white wine I had in my fridge. I again added fresh oregano and also a little fresh basil. Boy was this good! I’m not much of a cook, but this would be a good recipe for guests. Can I add a sixth star?”

  • “This is the first time I tried to make spaghetti and I am very sure that it will become one of the usual suspects during a time and taste crisis. My parents and sister liked it so much that they actually told me that I had become taller even though I stopped growing a couple of years ago. I am usually very critical about my cooking but I have to admit that your recipe made me feel like a decent cook. Thanks a ton.”

  • “Wow … this is seriously good. I added about 1/8C white wine and 1/2t of Italian seasoning during the simmer, but the recipe probably didn’t need them. By the second or third bite, you’re hooked!”

  • “Very tasty sauce with the mushrooms, parsley, garlic and onion, the combination adds lots of depth to the tomatoes.Love the touch of Worcestershire sauce and I used lots of pepper.I cut the oil down to just one tablespoon, a quarter cup seemed like a lot.Worked out just fine.Served over spaghetti with turkey meatballs.Loved how quick it was to put together and will be making it again, thanks for posting.”

  • “Love this recipe. Quick, easy and delicious.”

  • “I loved the sound of this mushroom sauce and was certainly not disappointed. I made it as the sauce to use in Linda’s Busy Kitchen’s Recipe #254585, which I was making a large quantity of to put in the freezer. So I made four times the recipe. Proportionally, I used less Worcestershire sauce: I appreciate the subtle flavour it adds but I am always wary of its heat. I used Aldi’s canned,chopped Italian tomatoes (the best around) and I added three leeks as I love the blend of leeks, onions and garlic. I also added some rosemary, sage and thyme as we love that blend. This was a really delicious sauce and one I’ll be making again. Thank you for sharing this recipe, Claire.”

  • “Very delicious and easy in a pinch.I would recommend adding some oregano and basil to the sauce just to make it a little more interesting.”

  • “it is different and i think my family should like it”